Cuisinart MSC-600A, Инструкция пользователя

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22
Sides
Braised fennel with wine
Braising is one of the most rewarding preparations
of fennel . It sweetens the natural bitterness and
brings out the rich licorice flavour . So simple with
only a handful of ingredients, fennel can pair well
with many different dishes from lamb to chicken to
pork loin .
Setting: Brown/Sauté
Makes: 4 serves or 2 as a main
3 fennel bulbs (about 900g in total)
2 tablespoons olive oil
½ teaspoon flaked salt
½ teaspoon freshly ground black pepper
1/3 cup dry white wine
1½ cups (375ml) salt-reduced vegetable or
chicken stock
1 . Cut the fennel in half lengthways then thinly slice
about 1cm thick .
2 . Put the oil into the cooking pot of the Multicooker
set to Brown/Sauté at 175°C .
2 . Once the oil is hot, add half the fennel with half
the salt and pepper . Sauté for 2-4 minutes per
side or until lightly golden brown . Remove and
set aside; repeat with remaining fennel and
seasoning .
3 . Return the cooked fennel to the cooking pot .
Add the wine and cook until almost evaporated,
about 2 minutes .
4 . After the wine cooks off, add the stock . Reduce
the heat to 150°C . Cover with lid and cook for
30 minutes or until the fennel is tender, sweet
and fragrant .
5 . Serve immediately .